Carrot and Pecan Muffins
Prep:  15 minutes
Cook:  20-25 minutes
Makes:  12
Serves:  12
Average: 4 (5 votes)
Difficulty:
Cuisine:
Saved:
Australian
766
Recipe by: Vitasoy
Made with rice milk these little muffins are also gluten-free, making them the perfect snack for light afternoon tea
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Carrot and Pecan Muffins
Ingredients:
Method:
  1. Preheat oven to 180° C/170° C (fan forced) and place patty cases in a 12 hole 1/2-cup muffin tray
  2. Combine sugar, rice bran oil, sultanas, grated carrot, Vitasoy Ricemilk and eggs. Mix until combined
  3. Sift self raising flour, Xanthan gum and 1 teaspoon of cinnamon into carrot mixture. Gently stir until combined but do not over mix. Spoon into the patty cases, making sure to fill 3/4 only
  4. Mix together pecans, caster sugar and remaining cinnamon and sprinkle over muffins. Bake for 20-25 minutes
  5. Cool slightly in tin for 5 minutes, remove and cool completely on a wire rack
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